Try this How To Bake A Potato recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0.28124999955 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.038834999937864 g
- Serving Size 1 1 recipe (0g)
- Sodium 0.005624999991 mg
- Sugar 0 g
- Trans Fat 0.00761624998781403 g
- Calories 2 calories
Step-by-step
- Preheat oven to 375 degrees F.
- Scrub the potatoes under running water to remove all the dirt. Pat the potatoes dry with a paper towel. Using a fork, carefully pierce the potatoes two to three times per side.
- Brush the whole potato with olive oil, then sprinkle the tops with salt.
- Place them directly on the middle rack of the oven. (I like to place a foil lined baking sheet underneath just in case anything drips off of the potatoes) Bake for 45-60 minutes or until a fork is able to pierce the potato with little resistance. Remove from the oven and let cool for 5-10 minutes.
- Run a knife lengthwise across the salted top, leaving about ½ inch on both sides. Using both hands, pinch each side of the potato. While pinching, push towards the center of the potato, forcing it to open up. Keep pushing and squeeze the fluffy insides up. Fill with any toppings you would like!
Why Pierce the Skin
Why does steam pressure matter when baking tubers? Potatoes contain roughly eighty percent water. As oven heat penetrates the starch granules, internal moisture converts to steam. Piercing the skin provides a necessary vent. Without these holes, expanding vapor can rupture the skin or cause the potato to burst inside the 375 degrees F oven.
The Role of Fat and Salt
Coating the exterior with olive oil creates a barrier that conducts heat efficiently across the surface. Coarser sea salt crystals adhere to the oil film. This combination draws surface moisture outward, yielding a crisp, savory skin that contrasts with the tender interior starches.
Opening and Storage
Baking takes between 45 and 60 minutes. Test donateness by inserting a metal skewer into the thickest part. Zero resistance indicates complete gelatinization of the starches. Cool any leftover tubers within two hours and store them refrigerated for up to four days. Reheat chilled spuds in a hot oven to restore the crisp perimeter before repurposing them into hashes or frittatas.
